Egg and Cheese Muffins

April 28, 2016

It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me.

Egg and Cheese Muffins

Author: Kate Wagner

Serves: 12 muffins

It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me. Happy cooking!

Ingredients

1 dozen eggs

1 teaspoon Kosher salt

1 cup fresh spinach torn into small pieces (I use baby spinach so I leave the stems, if you use regular spinach I would recommend cutting off the tough stems)

1 cup sautéed mushrooms both white buttons or baby bellas would work well (if you don’t like mushrooms substitute another vegetable)

2 cups shredded cheese (I used sharp cheddar but anything your family likes will work in this recipe)

Instructions

Preheat oven to 350.

Completely spray each muffin tin with canola or vegetable spray.

In a medium size bowl whisk eggs and Kosher salt.

Divide vegetables into each of the muffin cups.

Pour egg mixture over each cup, leaving about ¼ inch unfilled.

Bake for 15-20 minutes, until a toothpick comes out clean.

Let cool in the muffin pan for 3-5 minutes before removing with a rubber spatula.

Enjoy immediately or let cool and refrigerate. These keep in the fridge for up to 5 days or can be frozen for up to a month.

Notes

I always sauté mushrooms first before adding them to a recipe. I love to layer flavors when I cook, and I just don’t think raw mushrooms contribute anything – nor do I like their texture, but cooked they are delicious![br][br]If you don’t think your kids will go for the veggies in their eggs then do what I do and make some of the muffins just egg and cheese. That will leave you some extra vegetables – I solve that problem by eating the extra mushrooms straight out of the pan.[br][br]Make sure you coat the muffin tins extremely thoroughly! I learned this the hard way the first time I made these – it took days of soaking my pan to get it completely clean![br][br]These will come out puffed like a soufflé but will deflate after a few minutes – you didn’t do anything wrong!